Whole turkey with forest sauce | Exceldor

Ingredients

• 1 tbsp. (15 ml) butter
• 1½ cups (375 ml) wild mushrooms (oyster, shiitake, cremini)
• 1 shallot, chopped fine
• 1 clove garlic, pressed
• 2 sprigs fresh thyme
• 1/4 cup (65 ml) dry white wine
• 2 tbsp. (30 ml) tomato paste
• 1 cup (250 ml) veal stock
• 1/4 cup (65 ml) crème fraiche
• 2 onions, chopped
• 1/3 lb.(150 g) pancetta, cubed
• 2 tbsp. (30 ml) olive oil
• 8 oz (227 g) oyster, shiitake, or cremini mushrooms
• 3 cloves garlic, chopped
• 3 cups (750 ml) white bread, crust removed, cubed
• 2 cups (500 ml) veal stock
• 1 cup (250 ml) roasted pecans, chopped
• 3 tbsp. (45 ml) flat-leaf parsley, chopped
• Salt and pepper